My husband loves anything with as many sautéed onions as possible, and that’s how I used to serve these string beans. Bassi Gruen suggested taking the recipe to the next level by adding the meat. It’s addictive!

Tons of Onions String Beans
- Cooking and Prep: 1 h
- Serves: 6
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No Allergens
Ingredients (6)
Main ingredients
Start Cooking
Prepare String Beans
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Place string beans in a large frying pan and cover generously with water.
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Add salt and bring to a boil.
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After three to four minutes remove string beans from heat and place into a bowl with ice water, to stop the cooking. (They will be on the crispier side, but if you are rewarming for Shabbos they will cook more then.)
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Drain the ice water from the bowl, and set aside.
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Slice onions into small half rings.
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Sauté in oil over medium heat for approximately half an hour.
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Remove from pan and set aside.
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Add thinly sliced meat to the pan, and sauté for a half hour.
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Add string beans and onions and remove from heat.
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Season with sea salt.
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Right before serving, add sunflower seeds.
Credits
Photography: Daniel Lailah
Styling: Amit Farber
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Replies:Either is fine!
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Replies:Either is fine!